Pickled Cabbage Stuffed Peppers

The Pickled Cabbage Stuffed Peppers recipe is tasty, one of the most delicious pickles of the winter season.

During the summer, peppers are the principal ingredient for many traditional recipes like Fërgesë, stuffed, roasted, baked, etc.

Also, we can preserve them during the autumn to enjoy them in the winter season, roasted, preserved in oil or vinegar, stuffed with cabbage, canned in cream or yogurt, etc.

For this recipe, you can use every type of pepper you like. I used red peppers, but the yellow peppers result out tasty.

Also, if you do not like to add carrots, you can avoid them. The white cabbage is the main ingredient for filling the pepper in this recipe, which will release its juice into the pickle we are preparing.

As well, there are many different ways of this type of pickle. Some prefer to make this pickle only with the cabbage juice it will release during the pickle maturated period, without water, vinegar, or oil. And, some prepare a solution with water and salt.

I have chosen to boil the peppers for few seconds in the solution with water, vinegar, and salt, as I did with the peppers in oil, and with the same liquid solution, we will take our pickle.

Ingredients

• 1.3 kg of red peppers
• ½ white cabbage
• 1-2 carrots
• 550-600 ml of water
• 300 ml of white vinegar
• 1 tsp of sugar
• 1 tbsp of lugë coarse grain salt
• garlic, bay leaves, basil, chilly peppers, black pepper

Directions

1. Sterilize the jars by boiling and let them drain on a clean napkin and cool.
2. First, we will prepare the filling. Chop the cabbage very finely or grate it with a hand grater. We salt it a little and set it aside.
3. Also, grate carrots and add to the same bowl with the cabbage.
4. Then, clean the peppers from the stalks, seeds, and fibers inside. If you can not, you can even wait in the middle.
5. So, the pieces that will be leftover from cutting the ends of the peppers will be finely cut into cubes.
6. Then, drain the cabbage from the water and mix it with the diced pepper.
7. Next, put the amount of water, vinegar, sugar, and salt in the pot to boil. Sugar will play the role of natural conservant in this recipe.
   
8. Then, when the mixture boils, place the peppers piece by piece inside for 5-10 seconds on each side. Please, do not leave more than they will soften you.
9. After, let them cool on a napkin and fill them with the prepared filling.
10. At the bottom of the jar, we will add the spices and arrange the peppers. Next, add the other spices to the top of stuffed peppers, and add the water solution with vinegar.
11. Finally, cover the entire amount of cabbage stuffed peppers with the prepared solution.
12. Then close the glass jars tightly and turn them upside down warm.
13. In this way, leave it until it cools completely to create a proper closure.
14. In the ned, store it in a cool, dark place by shaking the vase from the bottom up for the first few days.
15. Once opened, store in the refrigerator.

Bon Appetit!

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